Parmesan Lemon Pasta (Printable Version)

Bright, creamy pasta with zesty lemon and savory Parmesan ready in 25 minutes.

# What You Need:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Sauce

02 - ½ cup freshly grated Parmesan cheese
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 3 tbsp)
07 - 2 garlic cloves, finely minced
08 - ¼ cup pasta cooking water (reserved)

→ Garnishes

09 - Freshly ground black pepper, to taste
10 - Sea salt, to taste
11 - Extra Parmesan cheese, for serving
12 - Chopped fresh parsley or basil (optional)

# How To Make:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in the lemon zest and juice, allowing the mixture to warm through for about 30 seconds.
04 - Add the drained pasta to the skillet and toss to coat. Gradually add the grated Parmesan, stirring constantly. Pour in the reserved pasta water little by little, mixing until the sauce becomes creamy and clings to the pasta.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately, topped with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • The lemon cuts through the richness creating a perfectly balanced sauce that feels light yet satisfying
  • It comes together in under 30 minutes making it perfect for weeknight dinners or last minute guests
  • The pantry ingredients are ones you likely already have making it an emergency dinner lifesaver
02 -
  • Never skip the pasta water because it is what makes the sauce actually coat the noodles instead of pooling at the bottom of the bowl
  • Add the lemon juice off the heat because cooking it too long can make the sauce taste bitter instead of bright
03 -
  • Use a microplane or fine grater for your Parmesan because fluffy grated cheese melts into the sauce much better than store bought pre grated cheese which contains anti caking agents
  • Room temperature butter creates a smoother sauce than cold butter straight from the fridge

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